Week 3 – Days 22 & 23 – Oxtails!

OK! I can feel the disappointment each day I don’t timely post. Mea culpa!

Yesterday I started the experiment with OXTAIL … and the beginning of an oxtail soup or soup base. Mixed results, but lots of learning experiences. Oh goodie! how I love such “experiences” JK

1st lesson: check the total weight of your Sam’s Club oxtail package before putting them ALL into the pot to brown. Pressure cooker book suggested 2 lbs, after finding a very tight fit, checked the plastic wrap to find I had almost 4 lbs ….2nd lesson: when you realize you have too much meat in the pot to brown – take out 1/2 NOW. Don’t wait and see how it goes …3rd lesson: one needs cheese cloth or one of those mesh things to keep some of the spices together and make them easy to remove – the decision to toss them in, may have lead to a bitter stock4th lesson: watch the pressure to ensure you did not turn the heat down too far … the meat should come off the bone without need for very sharp knives and lots of elbow grease and a properly set mouth.

Ingredients: oxtail, olive oil, sage – herbes de provence, black pepper corns and 2 bay leaves in a bouquet garni, one onion, two stalks of celery, two cans of Guiness or another dark beer, 3 cups of water.

Process:

Brown oxtail in the oil in the bottom of the pressure cooker. Ensure the pieces are browned on all sides and that you haven’t over-crowed the pot (see lessons 1 & 2 above)

Remove the meat and set aside

Cut the onions in half then quarters, slice the celery – add both to the pot and cook until the onions are softened. (3 to 6 minutes)

Add the spices (see lesson 3 above about the bouquet — oh well), the meat, the beer and the water and cover and latch the pot

Bring up to pressure and turn down to the lowest heat that will maintain pressure (see lesson 4) and cook for 35 minutes – Use the natural release method to de-pressurize.

Remove the meat and allow to cool

Strain the remaining broth to remove the vegetables and spices (colander with cheese cloth); discard the vegetables

Remove the meat from the bones and add back into the broth.

Now you are ready to make a soup – adding root vegetables or what ever you have in the pantry/freezer. I will be adding collard greens and left-over frozen root veggies. That is today’s project. The oxtail did not come off the bone well – probably because I did not cook them long enough. Tasty bits that I did remove. I have the other half of the browned oxtail in the freezer – next time a hotter simmer.

Still working on the pomegranates — beginning to eye the Kitchen Aid Stand Mixer and to think about baking (egads) with the pips, cranberries and chocolate … just thinking, but I did notice a packet of yeast in the pantry … and there is a plethora of flour in the freezer … and the mixer is just sitting there staring at me!

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Author: Lizzardlaw

Lawyer - Partner - Mentor - Life-long Learner
I am working to develop new tools and strategies to exceed personal and professional goals. Now that I am past the 50 year mark - much of what used to work is no longer effective. Future goals involve finances to ensure a sustained retirement, personal health to enjoy that retirement and to be able to assist my parents and partner, and discretionary time to do and enjoy the abundance surrounding us.
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